12971 Serves 8 Wed Aug 06 08:14:54 -0700 2008 Tue Feb 03 21:53:48 -0800 2009 Licensed http://www.chow.com/recipes/12971 Wed, 04 Feb 2009 05:53:48 GMT Korean-style ribs are cut in half lengthwise to allow for more of the marinade to make contact with the meat (and also to facilitate eating ribs with chopsticks). The method of steaming meat before grilling is an age-old Asian method of meat preparation, especially for pork and duck. In Korea ribs are always served with kimchee to help cut the fat and richness of the meat. Kochu jang, called for in this recipe, is an essential flavoring in Korean cooking. It is prepared each year on March 3rd and allowed to ferment for a minimum of three months. It is made from glutinous rice, fermented soybean cake, hot chiles, and malt syrup. It has a jam-like consistency and its major flavor component is derived from the chiles.

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Combine all ingredients, except for the ribs, and mix well. Coat the ribs with this mixture, using any remaining to baste the ribs while cooking. Marinate, refrigerated, overnight.

Bake the ribs in a tightly covered roasting pan at 450°F [230°C] for 30 to 40 minutes. Allow the ribs to cool in the sealed pan. Finish the ribs by grilling them over hot coals for a few minutes just before serving.

Serve about 6 ounces [180 g] of ribs per person. Garnish with kimchee and a bowl for the bones.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 tablespoons [30 mL] sugar

]]> ¼ cup [60 mL] soy sauce

]]> ¼ cup [60 mL] kochu jang chile paste (see Chef Notes)

]]> 1 tablespoon [15 mL] ginger juice (about ¼ cup [60 mL] grated ginger, squeezed through cheesecloth)

]]> 4 garlic cloves, minced

]]> 1 tablespoon [15 mL] toasted sesame seeds, crushed

]]> 1 tablespoon [15 mL] pure sesame oil

]]> 3 tablespoons [45 mL] ketchup

]]> 3 pounds [1.4 kg] pork baby back sparerib racks, cut in half lengthwise, then cut into individual ribs

]]> Kimchee, for serving

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